Cargill debuts its new soluble corn fiber. The ingredient supports sugar reductions of 30% or more, while also giving products a fiber boost. Alongside its nutritional credentials, the soluble fiber brings other benefits. It labels simply as soluble corn fiber and offers good digestive tolerance, a must for indulgent categories like bakery. It’s functional too, bringing back bulk and mouthfeel to reduced-sugar applications.
“It is a great way to help with bulking and adds fiber to your formulation,” said Courtney LeDrew, marketing manager for Cargill Starches, Sweeteners and Texturizers. “Two nutrients that consumers are seeking are protein and fiber. Now a lot of bakery items are leading with protein claims.”
Visitors to Cargill’s booth at IBIE sampled prototypes highlighting the new ingredients, including a Reduced-Sugar Linzer Cookie made with Cargill soluble corn fiber and ViaTech stevia leaf extract, and a Savory Spinach Pinwheel, which with 8 grams of protein per serving, highlighted the company’s vital wheat gluten, PURIS pea protein and Prolia soy flour products.
According to Innova August 2022 research cited by Cargill, the percentage of bakery penetration with a protein claim increased from 15% in 2016 to 19.3% in 2021.
Wheat gluten protein was the most common plant protein in bakery launches with a protein claim over a five-year period.